How to make malloreddus with pecorino cheese, typical Sardinian gnocchi, with durum wheat semolina, warm water and a pinch of saffron, as well as tomato sauce, bacon, onion, garlic and basil.
Ingredients for 4 people
- 500 g of durum wheat semolina
- 1 pin of saffron powder
- 1 glass of warm water
- 1 kg of tomatoes, peeled and seeded, or peeled in the box
- 50 g of bacon
- 1 clove of garlic
- 1 onion
- 3 basil leaves
- 6 tablespoons of extra virgin olive oil
- 50 g of grated pecorino cheese
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Preparation of malloreddus with pecorino cheese
Put the semolina on the pastry board, add the salt and a little at a time a glass of warm water with a pin of melted saffron inside.
Continue to work the dough by adding, if necessary, small quantities of warm water, until obtaining a smooth and firm paste.
Remove some pieces of dough and form small rolls as long as a finger and with a diameter like a ballpoint pen, lightly flour them and cut them into small pieces like a bean.
Pass them on a sieve one at a time, pressing them lightly with your thumb in order to obtain dumplings.
Leave the malloreddus to dry on a cloth for about twelve hours.
Prepare the sauce by browning in a saucepan with the minced oil, onion, bacon and basil.
When the onion is browned add the chopped tomatoes with a fork and a whole clove of garlic, to be removed later, add salt and pepper, then cook for about forty minutes to thicken the sauce.
Meanwhile, put the salted water to a boil in a saucepan, throw the malloreddus into it and as soon as they emerge, remove them with a slotted spoon.
Arrange them in a tray, season with the hot sauce and sprinkle with pecorino cheese.
